£16.25£32.50

Boned & Rolled Saddle of Lamb

Choose from either a single loin fillet or a saddle

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The saddle on a Lamb is the sirloin equivalent in Beef. The best cut of the back is deboned, whilst leaving the fillet in the centre. The loins are then rolled and tied. This is best roasted very quickly in a hot oven and then carved into noisettes. The joint can be stuffed with a forcemeat stuffing (minced Lamb with herbs, seasoning and a hint of garlic).

A single rolled loin is the same as the saddle but is only prepared from one side of the chine, a single loin & fillet deboned, rolled and tied. This is best roasted very quickly in a hot oven and then carved into noisettes.

 

Loin Size

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